From Aracha to Shiage-Cha: The Journey of Japanese Tea

Japanese tea is not only celebrated for its exceptional flavor and health benefits but also revered for its deep cultural roots and meticulous production process. Especially in regions like Kagoshima and Chiran, where climate and tradition intersect, Japanese tea undergoes a fascinating transformation from fresh leaves to a perfectly crafted brew.

Why Japanese Tea is Unique

What sets Japanese tea apart is its detailed processing technique, which ensures every cup is packed with rich umami, freshness, and aroma. Here's a step-by-step overview of how Japanese green tea is made—from aracha (crude tea) to shiage-cha (finished tea):

1. Harvesting the Freshest Tea Leaves

• When: Spring, during the first flush, when the leaves are most tender.
• What: Only the youngest and finest leaves are selected for optimal flavor and nutrition.

2. Steaming to Lock in Freshness

• Why: Prevents oxidation and preserves the vibrant green color.
• Types:
• Asamushi: Light steaming (20–40 seconds)
• Chumushi: Medium steaming (40–60 seconds)
• Fukamushi: Deep steaming (60–120 seconds)

3. Cooling and Rolling

• Cooling: Quickly cools steamed leaves to stop the cooking.
• Rolling: Breaks down cell walls to enhance flavor and aroma, while shaping the leaves.

4. Drying and Becoming Aracha

• Drying: Reduces moisture and prepares the leaves for storage.
• Aracha Stage: Leaves at this stage are unrefined—containing stems and fragments.

5. Refining into Shiage-Cha

• Sorting: Removes stems and broken leaves.
• Final Rolling: Improves leaf shape and texture.
• Blending: Ensures consistent taste across batches.
• Final Drying: Lowers moisture to below 3% for longer shelf life.

6. Packaging for Freshness

• Sealing: Vacuum or nitrogen-sealed to preserve aroma and taste.
• Result: The final shiage-cha is ready to be brewed into a rich, flavorful cup of Japanese tea.

The Cultural Significance of Japanese Tea

Every sip of Japanese tea is a taste of heritage. Whether you're enjoying a bowl of Matcha, a cup of Sencha, or the premium Gyokuro, you're experiencing centuries of tradition, craftsmanship, and nature’s purity.

From Kagoshima’s volcanic soil to Chiran’s misty hills, the journey from aracha to shiage-cha is a true testament to the artistry and dedication of Japanese tea farmers.